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Curtis Stone's Lime-Chilli Prawn Lettuce Cups

Home  >  Inspire & Create  >  Summer Seafood Spread  >  Curtis Stone's Lime-Chilli Prawn Lettuce Cups

RECIPE

Curtis Stone's Lime-Chilli Prawn Lettuce Cups

Prep

20 mins

Cooking

-

Difficulty

Easy

Serves

8-10

Ingredients

  • 1 cup (80g) shredded wombok (Chinese cabbage)
  • 2 baby cos lettuces, leaves separated
  • 24 Coles Chilli and Lime Black Tiger Cooked Prawns, peeled
  • 1 avocado, peeled, pitted, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 3 radishes, thinly sliced
  • Coriander leaves, to serve
  • Sea salt flakes
  • Lime wedges, to serve

Coriander cream

  • 1/2 cup (125g) sour cream
  • 1 cup (loosely packed) coriander leaves (about 20g)
  • 1 lime, zested, juiced

Method

  1. To make the coriander cream, in a food processor, blend sour cream, coriander, lime zest and 11/2 tbs lime juice until smooth. Season with salt.
  2. Divide wombok among lettuce leaves. Drizzle with coriander cream. Top with prawns, avocado, onion and radishes. Sprinkle with coriander and sea salt. Serve with lime wedges.

MAKE IT AHEAD: Make the coriander cream up to 1 day ahead, cover and refrigerate.

 

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